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Cheesy leek & potato pie

Cheesy leek & potato pie

Rating: 5 out of 5.52 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This pie is made like an extra-large pasty, so you don't need a special dish or ring

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal555
fat34g
saturates17g
carbs52g
sugars2g
fibre4g
protein14g
low insalt0.83g
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Ingredients

  • 3 leeks, cut into chunks
  • small knob butter
  • pinch dried rosemary or thyme
  • 450g potato (1 very large baking potato is perfect), chopped into thick slices
  • 140g melting cheese, such as cheddar, cut into small chunks
  • 500g pack shortcrust pastry
  • 1 egg, beaten

Method

  • STEP 1

    Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.

  • STEP 2

    Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

Recipe from Good Food magazine, March 2006

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Overall rating

Rating: 5 out of 5.52 ratings

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